Raisin Custard Bread Pudding

Angela Gray


This recipe comes out of an old recipe flier of my mom's. I can see the old flier in my head and I believe it was an aluminum foil contest, maybe reynold's wrap...Anyway, I always loved this recipe and stumbled upon it tonight in an old recipe box. This bread pudding has the best custard filling and is just to die for, I think it is the best I have ever had. Enjoy


★★★★★ 8 votes

15 Min
1 Hr


  • 4 slice
    thick bread, cubed
  • 1/4 c
  • 2 1/4 c
    milk, scalded (heated to almost boiling)
  • 1 Tbsp
    butter, cut up
  • 1/2 c
  • 1/2 tsp
  • 2
    eggs, slightly beaten
  • 1 tsp
  • 1/2 tsp
    nutmeg ( sprinkle on top)

How to Make Raisin Custard Bread Pudding


  1. Pre-heat oven to 350 degrees.

    Grease a 1 quart casserole dish
  2. Cube 4 slices of thick bread, I used 2 day old French Bread. Add bread and raisins to to scalded milk and let set 5 min.
  3. To the milk and bread mixture add cut up butter, sugar, salt, beaten eggs and vanilla. Stir well, make sure eggs are incorporated.
  4. Pour into casserole dish and sprinkle top with nutmeg.
  5. Place the 1 quart casserole dish into a hot water bath. *13 X 9 casserole dish and fill the 13x9 with hot water. ( around 4 cups water).

    Bake for 50-60 or until fairly firm.
  6. I serve this warm with a scoop of french vanilla ice cream ! (as if it isn't rich enough)...lol

Printable Recipe Card

About Raisin Custard Bread Pudding

Course/Dish: Puddings, Other Desserts
Main Ingredient: Dairy
Regional Style: American

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